Highlights from the bookshelf

I asked the butcher to leave our bacon loins whole this time so we could slice our own. Sometimes you just need stupidly thick slabs of bacon-steak. Now we can slice it how we like it, thanks to a smart TradeMe purchase by Daniel and Kelly. This piece is about a third of the loin, cut into a more manageable chunk for the slicer.

And the sliced bacon, proving it wasn’t all sliced into half-inch steaks.